Gluten Free White Chocolate Cherry Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Try a twist on the original oatmeal raisin cookie and transform it into these Gluten Free White Chocolate Cherry Oatmeal Cookies. They're sweet and chewy with a little bit of tang.
Author:
Recipe type: Dessert
Serves: 36 cookies
Ingredients
  • 2 sticks butter
  • 1½ cups organic cane sugar
  • ½ cup light brown sugar
  • 2 oz. cream cheese
  • ½ teaspoon almond extract
  • ¾ teaspoon vanilla
  • 2 large eggs
  • 1¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 cup brown rice flour
  • ¾ cup sweet sorghum flour
  • ½ cup fine white rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1¾ cups old fashioned gluten free oats (not quick cooking)
  • ⅓ cup chopped dried cherries
  • ¼ cup macadamia, walnut, or pecan pieces
  • 1 cup white chocolate chips
Directions
  1. In a large microwavable mixing bowl, combine butter, cane sugar, and brown sugar. Microwave on high heat for 1 minute. Remove and stir. Return to microwave and heat on high for an additional minute until bubbly. Remove and stir. Add cream cheese and stir until melted. Add almond and vanilla extracts and stir until smooth.
  2. Let mixture sit for at least 5 minutes until no longer scorching hot. Crack eggs on top and slowly stir into mixture with a wooden spoon. Stir until smooth and incorporated.
  3. In a separate smaller mixing bowl, sift together salt, xanthan gum, baking soda, brown rice flour, sorghum flour, white rice flour, potato starch, and tapioca starch. Add sifted ingredients into wet mixture and stir until well incorporated and dough pulls away from the sides of the bowl.
  4. Add rolled oats, chopped dried cherries, and nuts and mix until evenly distributed. Chill dough in the fridge for about 30 minutes until no longer warm, but still slightly soft. Stir in white chocolate chips and return to fridge to chill for an additional 30 minutes to an hour.
  5. Once ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop tablespoon size pieces of dough 2" apart on cookie sheet and bake for 12-14 minutes until edges are golden brown and cookies look almost set.
  6. Remove cookies from oven and allow to cool on pan for 5 minutes. Slide parchment paper, with cookies, onto a cooling rack and allow cookies to completely cool.
  7. Store leftover cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-white-chocolate-cherry-oatmeal-cookies/